Easiest Way to Make Ginger Taffy

Ginger Marmalade

Kimberly tries to get free taffy but becomes taffy her self.

Recipe Summary Ginger Marmalade

This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.

Ingredients | Ginger Taffy

3 ½ cups peeled fresh ginger

4 cups water

5 cups white sugar

1 (3 ounce) pouch liquid pectin

5 half pint canning jars with lids and rings

Directions

Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.

When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.

Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

This ginger marmalade is great on top of peanut butter toast. It can also be used as a glaze for ham or chicken, substituted for any jam in baking or as a dip for lamb instead of mint jelly. I just used the ginger that was available in the grocery store. I picked the freshest ginger that I could and it was fine.

Processing times for safe canning vary by elevation and acidity of the canned product. See your county extension agent for detailed canning information for your area.

Info | Ginger Taffy

prep: 20 mins cook: 15 mins additional: 8 hrs total: 8 hrs 35 mins Servings: 30 Yield: 5 1/2-pint jars

TAG : Ginger Marmalade

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Jams and Jellies Recipes,